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Candy cane cheesecake recipe

7 ratings

Get into full-on festive spirit with this fun candy cane cheesecake made with a crunchy biscuit base, creamy peppermint topping and, of course, plenty of candy canes. Want to make ahead? You can keep the cheesecake in the fridge for up to three days. See method

Serves 16
Takes 25 mins plus chilling
385 calories / serving
Vegetarian

Ingredients

80g unsalted butter, melted
200g digestive biscuits
660g soft cheese
150g icing sugar
300ml double cream
1½ tsp peppermint extract plus ¼ tsp
100g candy canes, roughly crushed
50g unsalted butter, at room temperature

Each serving contains

Energy
1600kj
385kcal 19%
Fat
30g 42%
Saturates
19g 94%
Sugars
18g 20%
Salt
0.3g 5%

of the reference intake
Carbohydrate 25.5g Protein 3.3g Fibre 1.2g

Method

Lightly grease a 20cm loose bottom or spring form cake tin with a little melted butter and line the bottom and sides with nonstick baking paper.
Blitz the digestives to crumbs in a food processor, then stir in the remaining melted butter until completely combined. Transfer to the prepared tin and spread over the base, pressing down with the back of a spoon to pack it down and level. Chill in the fridge for 30 mins or the freezer for 15 mins, until set.
Whisk 560g of soft cheese with 100g icing sugar together in a large mixing bowl using a handheld electric whisk until well combined, then whisk in the double cream and peppermint extract until it just reaches soft peaks. Fold in 70g crushed candy canes, then spread over the set base and chill in the fridge for 6 hours or best overnight.
Before serving, whisk the remaining 100g of soft cheese together with the butter, remaining icing sugar and ¼ tsp peppermint extract. Pipe into 12 swirls using a star nozzle around the edge of the cheesecake. Scatter over the remaining crushed candy canes just before serving. The cheesecake will keep in the fridge for up to 3 days.

See more Christmas recipes